Directions

1. Slice tofu into 8 pieces. Lie flat on top of a couple layers of paper towels and cover with paper towels to absorb moisture. Gently squeeze out moisture.
2. Place drained tofu in a large dish without overlapping pieces. In a small bowl, combine soy sauce, sesame oil, brown sugar, and ginger. Pour over tofu.
3. Turn tofu 2-3 times gently to coat well. Set aside to marinate.
4. Meanwhile, heat canola oil in a large skillet. Add broccoli and cook about 5 minutes, until bright green and tender. Remove and set aside.
5. Heat same skillet over high heat. Drain tofu from marinade and add to hot skillet. Cook for 3 minutes, flip, and cook another 3 minutes.
6. In a separate skillet, heat canola oil, red pepper, and garlic and cook 30-60 seconds until softens. Add broccoli back to pan and remaining marinade.
7. Cook and mix until broccoli is well coated.
8. Serve two slices of tofu over brown rice and top with broccoli/garlic mixture.

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